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A bright and tangy lentil curry where ripe tomatoes are the star. This simple North Indian dal, made with pigeon peas, is a comforting and flavorful dish perfect with steamed rice or roti.
For 4 servings
Cook the Dal
Prepare the Tomato Masala
A bright and tangy lentil curry where ripe tomatoes are the star. This simple North Indian dal, made with pigeon peas, is a comforting and flavorful dish perfect with steamed rice or roti.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 306.57 calories per serving with 12.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Simmer
Prepare the Tempering (Tadka)
Garnish and Serve
You can make this recipe with a mix of lentils like toor dal and masoor dal (red lentils) for a different texture and flavor.
For a Sattvic version, skip the onions and garlic. The dal will still be delicious due to the tomatoes and spices.
Incorporate finely chopped vegetables like carrots, spinach, or bottle gourd (lauki) along with the tomatoes for added nutrition.
For a richer, creamier dal, stir in 1-2 tablespoons of cream or coconut milk at the end of cooking.
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The lentils in this dish are packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antibacterial properties that can help strengthen the immune system.
Yes, Tamatar ki Dal is very healthy. It's a great source of plant-based protein and dietary fiber from the lentils. Tomatoes provide antioxidants like lycopene, and the spices used have various digestive and anti-inflammatory benefits. It is a balanced and nutritious dish.
One serving of Tamatar ki Dal (approximately 1 cup or 365g) contains around 280-320 calories. The exact count depends on the amount of ghee used and what it is served with.
Absolutely. You can cook the dal in a regular pot or saucepan. It will take longer, about 45-60 minutes, for the soaked dal to become soft. Make sure to add more water as needed during the cooking process.
This dal pairs wonderfully with steamed basmati rice, jeera rice, brown rice, or Indian flatbreads like roti, chapati, or naan. A simple side salad or some pickle also complements the meal.
Store any leftover dal in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling, so you may need to add a little hot water while reheating it on the stovetop or in the microwave.
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